250 gr. Some canned tuna
1 onion, grated
3-4 cloves garlic, finely chopped
A little chopped parsley
breadcrumbs
Two cups of coffee two egg whites beaten meringue
A little salt, pepper, oregano
For the sauce:
½ liter of milk 1 tablespoon butter
1 scant tablespoon of flour
The yolks of two eggs
A pinch of salt
Juice of one lemon
Preparation:
Mold the balls (giouvarlakia) and place them in greased pan. Bake in a moderate oven. When get browned remove them with a spatula and place them carefully in a Pyrex dish or a deep platter. Meanwhile we prepared the sauce.Saute a Little bit the fleur to become brown in butter. Pour milk slowly to prevent clotting. Pour a little salt. When it boils, and has begun to blend and pour the lemon. Beat the egg yolks and pour a little bit of sauce into the yolks. Then mix well and pour over the giouvarlakia. Beware the sauce does not become thicky becauce when gets cool will thicken more. If the sauce seems a lot, reduce the ingredients.
